Quinoa Cookies {GF, Low Cal}

5 from 1 vote

These Quinoa Cookies laced with coconut and cinnamon are soft, chewy and melt-in-your-mouth. Made with a handful of healthy ingredients and packed with protein and whole grains, you couldn't ask for a better cookie!

Prep Time5

Cook Time12

Total Time17

Course: Cookies, Snack

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 118kcal

Author: Megan Olson

Ingredients

1 cup quinoa cooked
1 cup Gluten Free 1 to 1 baking flour
1/2 cup shredded coconut
1/4 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon baking powder
4 egg whites room temperature
1/4 cup coconut oil melted
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven 350 F. Prepare a baking sheet with a silicone slip mat.
In a small bowl, sift together flour, shredded coconut, cinnamon and baking powder.
In another larger bowl, mix together egg whites, vanilla and sugar. Slowly fold in the flour mixture.
Last stir in the coconut oil and quinoa (adding the oil in last prevents it from hardening).
Drop 2 heaping tablespoons of batter onto the baking sheet to form a cookie. Repeat until all the batter is gone.
Bake 10-12 minutes until cookies are slightly browned around the edges.
Remove from the oven and allow to cool 5 minutes on the baking sheet before gently removing and transferring to a cooling rack. These are delicate cookies so use a sturdy spatula to remove them.
Store in the refrigerator up to one week.

Notes

My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Nutrition